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dc.contributor.authorPaulsen, Jan Erik
dc.contributor.authorHalvorsen, Ragnhild
dc.contributor.authorGranum, Berit
dc.contributor.authorLøvik, Martinus
dc.contributor.authorOlsen, Anne Olaug
dc.contributor.authorBinderup, Mona-Lise
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorHetland, Ragna Bogen
dc.contributor.authorHusøy, Trine
dc.contributor.authorSanner, Tore
dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorThrane, Vibeke
dc.date.accessioned2017-12-13T14:01:17Z
dc.date.available2017-12-13T14:01:17Z
dc.date.created2017-12-04T19:05:27Z
dc.date.issued2009
dc.identifier.isbn978-82-8082-298-7
dc.identifier.urihttp://hdl.handle.net/11250/2471325
dc.language.isoeng
dc.publisherNorwegian Scientific Committee for Food Safety (VKM)
dc.relation.ispartofVKM Report
dc.relation.ispartofseriesVKM Report
dc.titleSensitisation caused by exposure to cosmetic products. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety
dc.typeResearch report
dc.description.versionpublishedVersion
dc.source.pagenumber42
dc.source.issue2009:01
dc.identifier.cristin1522696
cristin.unitcode7502,4,3,0
cristin.unitnameToksikologi og risiko
cristin.ispublishedtrue
cristin.fulltextoriginal


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